Modeling and Simulation in Temperature Control in Milk Coagulation for Edam Cheese Production Using Fuzzy Logic

The modeling and simulation investigation of temperature and pH control in the coagulation of milk in the cheese vat for the production of Edam cheese were carried out. The coagulation of milk in the production of Edam cheese, which is special because it has proteins, carbohydrates, cholesterol, vitamins and minerals in its composition, and is therefore very important because it also depends on the control of temperature and pH. The coagulation will be of the desired quality of texture and determine the time that final coagulation takes in the cheese vat. It was carried out at the Professional School of Agroindustrial Engineering of the National University of Moquegua, Peru. In the modeling and simulation of temperature and pH control in milk coagulation, artificial intelligence is used, which in this case was fuzzy logic that allows us to replicate the thinking of a specialist, also with the use of LabVIEW software that allows us to do graphical programming with virtual instruments that are very easy to use compared to linear programming that requires a programming specialist. In the research carried out, it was possible to obtain graphic programming for the modeling and simulation of milk coagulation for the production of Edam cheese, the temperature is controlled at the programmed set point (33 °C) with the application of sufficient water vapor to achieve it. With the results of the pH measurement, it was possible to simulate the duration of milk coagulation in the cheese vat.